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Comments, questions and tips

Zero stars. I agree with other comments: this is not a recipe, even if haggis is delicious.

cardno85

5th Aug, 2013

I love the Good Food website and have never thought to complain before, however, how you can justify "buy haggis, cook it" as a five star recipe I don't know. People on here are not THAT squeamish, give them a recipe to make their own!

lizleicester

20th Mar, 2013

4.05

Got a lovely haggis from Scotland (the Kingdom of Fife, no less)! This was a slow way to cook it (and an extravagant use of the oven as it was on its own in there)... However, it tasted delicious.

chris210

27th Jan, 2013

4.05

What can I say? Its a haggis baked in the oven. Why not 5 stars? Because I have always found it tastier when steamed!

djez1983

26th Jan, 2013

Neeps are turnips, not Swedes. Swedes are emotionless robots who like to harbour war criminals and have very few endearing qualities. Plus, how is this a recipe? If people aren't intelligent enough to read the cooking instructions on food then they're hardly going to have more success in searching for cooking instructions, let alone reading them, from a website. Pathetic shyte on yer honest sonsie face! From a Scotsman, Chieftain o' the puddin' race!

glenyst

12th Feb, 2012

Well I'm also from Yorkshire, and we've always called a swede a swede and a turnip a turnip, and we eat both. I have no idea what cattle eat - I thought it was grass. No problem with them eating turnip though, or even swede!

ld1204

25th Jan, 2012

It's a common misconception that the English refer to Swede where the Scottish refer to Turnip. I come from Yorkshire, and we have always called a Swede a Turnip and a Turnip cattlefeed!

rferris59

24th Jan, 2012

How disappointing it appears you don't know the difference between a recipe and a cooking method.
To enlighten you for future reference this is a method not a recipe

elisabethz

20th Jan, 2012

I haven't tried this but had good ratings.
1 large knob butter, for frying 250 g shallots, finely chopped 100 ml whisky, preferably Monkey Shoulder 250 ml stock, preferably veal stock 1 tsp plain flour
For the sauce: melt the butter in a frying pan, add the shallots and fry until golden brown.
9. Pour in the whisky and cook, stirring, for 1 minute, then add the stock and return to a simmer. Season with salt and pepper to taste.
10. Slowly add the flour to the sauce, stirring constantly to remove any lumps. At this point you can either strain the sauce through a sieve for a smooth finish, or leave the shallots in for a more intense flavour.

jburton

15th Nov, 2011

I still have some Haggis left from when i made Balmoral Chicken. So I'm going to soften some onion mix it with chopped mushroom and red sweet pepper, crumble in some stock cube then, stuff Petit Pans with it and roast in the oven. Yum.

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